Original gravity 1.034
Final gravity 1.008
3.3 lbs. Munton and Fison pale syrup
1 lb. wheat malt (German)
.5 lb pale malt
1.5 oz. Hallertau pellets 5.4 aau
1/4 oz. Tettnanger pellets
2 tsp. gypsum
1/4 tsp. Irish moss
alt yeast
3/4 cup corn sugar for priming
2 lbs. Schwan's Triple Berry frozen fruit mixture (no additives in this
fruit although it is expensive. It is raspberries, blackberries and
blueberries.)
In 2 gal. cold water put grain bag of both malts and raise heat to 122 deg. and
hold for 20 min. Add gypsum and raise heat to 130 deg. for 10 min. then to 158
deg. for 20 min. Sparge grains with 1 gal. water at 170 deg. Remove grains and
add extract syrup and Hallertau pellets and boil for 60 min. Add Tettnanger
pellets and Irish moss and boil 5 min.
Cool and siphon to primary fermenter. Aerate well and pitch yeast at 75-78 deg.
Keep in primary 2 weeks. Before racking to secondary, heat frozen berry mixture
to 170 deg. for 20 min. in 2 quarts of pre-boiled water. Let cool to 85 deg.
Put fruit and water into carbot and rack beer from primary on top of it. Keep
in secondary 1-2 weeks. Rack to 3rd carboy to get beer off of fruit and allow
to settle, about 1 week. Bottle and condition for 3-4 weeks.